A Drying Model of Tobacco Midrib Expanding in Air Flow
Author:
Affiliation:
1. Tobacco Science Research Center, Japan Tobacco Inc.
Publisher
Japan Society for Food Engineering
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://www.jstage.jst.go.jp/article/jsfe/11/2/11_91/_pdf
Reference9 articles.
1. 1) T. Kameoka; “Water sorption in water and chemical potential” (in Japanese). Nippon Shokuhin Kagaku Kaishi, 42, 140-146 (1995).
2. 2) W. H. MacAdams; “Heat Transition”, 2nd ed., MacGraw-Hill Press, 1942, p. 222.
3. 3) S. V. Patankar; “Numerical Heat Transfer and Fluid Flow”, Hemisphere Publishing Co., 1980, pp. 40-73.
4. 4) T. Kuroiwa, Y. Nakanishi; Measurement of migration rate of water in cured tobacco material. Food Sci. Technol. Res, 9, 245-249 (2003).
5. 5) J. Crank; “The mathematics of diffusion”, Clarendon Press, Oxford, 1975, pp. 44-88.
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